About this role
Education: Secondary (high) school graduation certificate. Work site environment: Noisy. Hot. Work setting: Formal dining room. Restaurant. Hospitality industry. Fine dining establishment. Ranks of chefs: Sous-chef. Tasks: Estimate amount and costs of supplies and food items. Estimate labour costs. Maintain records of food costs, consumption, sales and inventory. Analyze operating costs and other data. Demonstrate new cooking techniques and new equipment to cooking staff. Supervise activities of specialist chefs, chefs, cooks and other kitchen workers. Create new recipes. Instruct cooks in preparation, cooking, garnishing and presentation of food. Prepare and cook complete meals and specialty foods for events such as banquets. Supervise cooks and other kitchen staff. Prepare and cook food on a regular basis, or for special guests or functions. Prepare and cook meals or specialty foods. Requisition food and kitchen supplies. Arrange for equipment purchases and repairs. Consult with clients regarding weddings, banquets and specialty functions. Plan and direct food preparation and cooking activities of several restaurants. Plan menus and ensure food meets quality standards. Prepare dishes for customers with food allergies or intolerances. Recruit and hire staff. Supervise activities of sous-chefs, specialist chefs, chefs and cooks. Train staff in preparation, cooking and handling of food. Leading/instructing individuals. Advise on menu selections. Supervise kitchen staff and helpers. Ensure that the quality of products meets established standards. Ensure compliance with government regulations. Ensure health and safety regulations are followed. Develop and maintain cost findings, reporting and internal control procedure. Maintain clean and safe work environment. Maintain inventory and records of food, supplies and equipment. Co-ordinate special events. Prepare and cook complete meals or individual dishes and foods. Develop budget to determine cost of food, ingredients, alcohol, kitchen and cleaning supplies. Supervision: 11-15 people. Certificates, licences, memberships, and courses : Safe Food Handling certificate. Workplace Hazardous Materials Information System (WHMIS) Certificate. Food Safety Certificate. Cuisine specialties: Thai. Food specialties: Cereals, grains and pulses. Eggs and dairy. Fish and seafood. Meat, poultry and game. Stocks, soups and sauces. Vegetables, fruits, nuts and mushrooms. Area of work experience: Manager. Special events. Transportation/travel information: Own transportation. Work conditions and physical capabilities: Fast-paced environment. Work under pressure. Tight deadlines. Physically demanding. Attention to detail. Combination of sitting, standing, walking. Standing for extended periods. Repetitive tasks. Manual dexterity. Weight handling: Up to 23 kg (50 lbs). Employment terms options: Evening. Shift. Experience: 2 years to less than 3 years. Employment terms options: Night. On call. Day. Weekend. Overtime available. Health benefits: Dental plan. Health care plan. Vision care benefits. Other benefits: Free parking available. Other benefits.